Rhubarb Cream Roll

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 15
  • 350 g Rhubarb
  • 25 g Cornstarch
  • 10 TABLESPOONS + 125 ml cherry nectar
  • 3 TABLESPOONS + 150 g sugar
  • 4 Eggs (size M)
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 100 g Flour
  • 1 TEASPOON Baking Powder
  • 2 packages Cream stabiliser
  • 600 g Whipped cream
  • 25 g white and pink meringue tuffs
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Clean and wash the rhubarb, cut a piece of rhubarb into strips and set aside. Cut the rest of the rhubarb into pieces. Mix the starch with 5 tablespoons of nectar until smooth. Bring 125 ml nectar and 2 tablespoons of sugar to the boil. Add the rhubarb and simmer covered for 6-8 minutes. Stir in the starch and simmer for about 1 minute, let it cool down. Separate the eggs.

  2. 2

    Beat the egg whites until stiff, add 100 g sugar, 1 packet of vanillin sugar and salt. Stir in egg yolks one after the other. Mix flour and baking powder, sieve onto the egg mixture and fold in. Line a baking tray (approx. 30 x 38 cm) with baking paper. Put the mixture on it and spread. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Sprinkle a clean tea towel with sugar. Turn out the sponge cake plate and carefully remove the baking paper. Roll up from the short side with the tea towel and let it cool down. Mix cream firmer, 50 g sugar and 1 sachet vanilla sugar. Whip 450 g cream until stiff. Allow the cream setting agent mixture to trickle in. Roll out the sponge cake. Spread the cream on top and spread.

  3. 3

    Turn out the sponge cake plate and carefully remove the baking paper. Roll up from the short side with the tea towel and let it cool down. Mix cream firmer, 50 g sugar and 1 sachet vanilla sugar. Whip 450 g cream until stiff. Allow the cream setting agent mixture to trickle in. Roll out the sponge cake. Spread the cream on top and spread. Spread the rhubarb compote in patches and roll everything up again. Chill for at least 1 hour. Heat 5 tablespoons of nectar and 1 tablespoon of sugar and steam the rhubarb strips for 2-3 minutes. Take out and let it cool down. Whip 150 g cream until stiff, spread on the roll. Spread the rhubarb strips in the middle. Sprinkle the edges of the roll with crumbled meringue

  4. 4

    Spread the rhubarb compote in patches and roll everything up again. Chill for at least 1 hour. Heat 5 tablespoons of nectar and 1 tablespoon of sugar and steam the rhubarb strips for 2-3 minutes. Take out and let it cool down. Whip 150 g cream until stiff, spread on the roll. Spread the rhubarb strips in the middle. Sprinkle the edges of the roll with crumbled meringue

  5. 5

    1 1/2 hours waiting time

Nutrition Facts

KCAL
250 kcal
CARBS
24 g
FATS
15 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesSpringCake